
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Ingredients
Couscous
-
8
oz couscous
or 8 oz Israeli couscous quick cooking - ½ tsp salt
- 16 oz vegetable stock
- 1 lemon
Salmon
- 4 salmon fillets (approx. 5 oz ea.)
- 1 tsp ras el hanout (see Tip)
- ½ tsp salt
- ⅛ tsp ground black pepper
- 1 tsp honey
Soup
- 4 oz yellow onions cut into pieces (1 in.)
- 2 oz carrots cut into pieces (1 in.)
- 2 oz celery cut into pieces (1 in.)
- ½ oz extra virgin olive oil
- 2 tbsp tomato paste
- ½ tsp salt
- 15 oz canned chickpeas drained, rinsed
- 3 tbsp harissa paste
- 16 oz vegetable stock
- 6 oz water
- ¼ bunch fresh cilantro leaves only, chopped, plus extra to garnish
- 2 tbsp pine nuts toasted, plus extra to garnish
- 4 tbsp plain Greek yogurt
- Nutrition
- per 1 portion
- Calories
- 669 kcal / 2799 kJ
- Protein
- 48 g
- Fat
- 20 g
- Carbohydrates
- 73 g
- Fibre
- 11 g
- Saturated Fat
- 3 g
- Sodium
- 1574 mg